Food and wine pairing
Photo de Antti T. Nissinen (CC BY 2.0)
https://www.flickr.com/photos/veisto/11502484314/
Tripel
Beer(s)
Serve at 05-07°C or 41-45 °F.
Aging potential (estimation) : 3 to 5 years old.
This drink pairs well with 238 dishes:
Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed zucchini
Prefer a pairing based on the stuffing.
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Cheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
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Cheeses
Twig farm washed rind wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat’s and cow’s milk with a golden yellow cider lees washed rind.
Ripening : 2 to 3 months.
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Veal
Veal chop with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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Veal
Veal escalope with Normandy sauce
Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.
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Veal
Veal filet mignon with cream sauce
Cream sauce : béchamel sauce with cream.
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Cheeses
Venus
United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.
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Cheeses
Vieux Boulogne
France. Hauts-de-France. Nord. Pas-de-Calais. Boulogne-sur-Mer.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
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Cheeses
Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
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Mushrooms, Vegetables, Pasta and Rice
White asparagus with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
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Mushrooms, Vegetables, Pasta and Rice
White asparagus with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
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